Egg Pockets With Meat: the Surprising Breakfast Recipe That is Really Fun and Easy to Prepare

Total time: 5 min prep/ 15 min cook
Difficulty: Low
Serves: 4-6
By Cookist

Mornings can be hectic, but that doesn't mean you have to sacrifice a delicious and satisfying breakfast. Enter egg pockets with meat…classic egg pockets with an Asian twist. It’s perfect for busy mornings or anytime you need a quick and protein-packed bite. These little pockets are essentially omelets with a savory meat filling. It’s super easy to make too!  Just whisk some eggs, whip up a flavorful meat mixture, and cook it all up in a pan. In minutes, you'll have hot, protein-rich pockets bursting with flavor.

What are Egg Pockets with Meat?

Egg pockets with meat are essentially tiny omelets filled with a savory ground meat mixture. They are quite similar to a dumpling, but instead of a dough wrapper, they use a cooked egg layer. Egg pockets with meat are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or a snack. They are portable, protein-packed, and can be easily customized with your favorite ingredients.

There are many cultures around the world with dishes that share similarities to egg pockets.  From Japanese okonomiyaki (savory pancake with diverse fillings) to Chinese hand-held scallion pancakes with egg and meat fillings, the concept of a savory "pocket" food seems to exist in various forms. It’s a delicious and practical way to combine eggs and meat in a portable format.


  • Don't overbeat the eggs. Overbeating creates a tough and rubbery omelet. Aim for a smooth and slightly foamy consistency.
  • Use a non-stick pan for easier flipping and less chance of tearing your omelet. Heat it over medium heat before adding the eggs, but don’t make it too hot!
  • For extra flavor, sprinkle shredded cheese on the omelet before adding the meat filling. Choose a cheese that complements your chosen meat and spices.
  • Don't fold the omelet while it's still too wet. Let it cook until it's mostly set but still slightly flexible around the edges. This makes folding easier without tearing.
  • Don't overstuff the omelet. Too much filling can make it difficult to fold and may burst during cooking.

What Meat Goes Well With the Eggs for the Filling?

You can use various ground meats like sausage, beef, turkey, or even ground chicken. For a vegetarian option, use minced black beans.

My Omelet Keeps Tearing When I Fold It. What Am I Doing Wrong?

A few things might be happening. You could be overbeating the eggs (resulting in a tough omelet), cooking it over high heat (causing it to dry out too quickly), or folding it before it's set enough. Focus on whisking the eggs just until combined, using medium heat, and letting the omelet cook until mostly set with slightly flexible edges before folding.

Can I Add Cheese To The Egg Pockets?

Absolutely! Sprinkle shredded cheese on the omelet before adding the filling for an extra burst of flavor. Choose a cheese that complements your chosen meat and spices.

What Are Some Good Dipping Sauces For Egg Pockets?

Egg pockets are delicious on their own, but you can also enjoy them with your favorite dipping sauces like ketchup, salsa, or hot sauce.

More Egg Recipes You Will Love

Eggs Au Gratin

Eggs in Crust

Scrambled Egg Sandwich

Fried Deviled Eggs

Cloud Eggs

How to Store Egg Pockets with Meat

Let the egg pockets cool completely. Wrap individual egg pockets in plastic wrap or store them in an airtight container with a paper towel between layers to absorb any extra moisture. Place the egg pockets in the refrigerator for up to 3 days.


1/3 tsp
Minced pork
Soy sauce
1 tsp
Minced garlic
1 tsp
Green onion
1 tbsp
1/3 tsp
Black pepper
1/3 tsp

How To Make Egg Pockets with Meat?

Crack the eggs into a bowl and whisk them together with a pinch of salt.

In a separate bowl, combine the ground meat with minced garlic, chopped onion, salt, pepper, and soy sauce. Mix well.

Heat a pan with some oil over medium heat. Fry the meat until brown and cooked through.

In a clean pan over medium heat, add the whisked eggs and cook until they set into a thin omelet.

Once the omelet is cooked, place a spoonful of meat mixture on one half.

Using a spatula, carefully fold the other half of the omelet over the meat filling to create a half-moon shape.

Use chopsticks to pinch the omelet, creating a dumpling shape.

Continue with the rest of the ingredients.

Serve with a dipping sauce.

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